Veronica Simons Phelps

Veronica started making cheese at home after becoming a member of a cow share program from Lubbers Family Farm. She then had the opportunity to intern with Barbara Jenness, founder of Dancing Goat Creamery. When Barbara decided to retire she groomed Veronica to take over the business. Veronica is also very involved in the local food community – she is past president of the Slow Food West Michigan chapter and a committee member for the West Michigan Co-op. One of her most exciting cheese moments was getting to travel to Turin, Italy as a delegate for Slow Food USA and taking a side trip to Parma to see Parmigiano Reggiano being made and then getting to go into one of the aging rooms with row upon row of wheels of this cheese going up to the high ceiling.